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Apricot/Cranberry Chutney

Apricot/Cranberry Chutney

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Sher

A terrific recipe that my mother-in-law gave me. We have enjoyed it as an alternative to the traditional cranberry sauce! She doesn't mind sharing it!

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 89 kcal
  • 4%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 22.7g
  • 7%
  • Protein:
  • 0.4 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 2 mg
  • < 1%

Based on a 2,000 calorie diet

Directions

  1. In a medium bowl, mix together the apricots, cranberries, raisins, cinnamon, ginger, allspice, and cloves.
  2. In a medium saucepan, boil water and sugar, stirring constantly, until sugar is dissolved. Add the dried fruit mixture and vinegar. Bring to a boil, reduce heat, and simmer for 10 minutes. Remove from heat, and allow to cool for 5 minutes. Serve immediately, or refrigerate in a covered container.
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Reviews

Morgan
36
11/14/2003

A nice twist on my usual cranberry sauce. Next time I'll use half the cider vinegar, though. (I just made another batch without it and combined them,it's perfect now.) I used finely-chopped crystallized ginger and added 1/2 tsp of Cardamom and the zest of a whole large orange for a truly great fragrance. This one's a keeper. I did use whole fresh cranberries, wasn't sure from the recipe of it meant dried cranberries, but the finished batch looks beautiful in my grandmother's crystal condiment dish.!

LAURAHALL
20
12/7/2003

WOW!! My husband, who hates cranberry sauce, found a million ways to use this after our Thanksgiving dinner. We've had it on top of baked chicken, in wraps with turkey, chopped apples and lettuce, on roast beef sandwiches, and in various other dishes. Fantastic recipe!

MONIQUE57
16
12/5/2003

I used this recipe for a holiday appetizer and it was a big hit! I spooned it onto a brie wheel, baked it for 12-15 minutes, and served it with french bread. It was delicious!